Keto Yoghurt Cream with Crumble
Servings: 4
A fabulous, healthier version of keto crumble, with reduced oxalate, fat and caloric content.
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Ingredients
Crumble Topping
- 50 g ground almonds (U.S. option HERE)
- 30 g lupin flour (U.S. option HERE)
- 40 g desiccated coconut (U.S. option HERE)
- 20 g oat fibre (U.S. option HERE)
- 50 g brown sweetener (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 1 tsp vanilla extract (U.S. option HERE)
- 60 g butter
Yoghurt Cream
- 150 g double cream
- 300 g 0% fat Fage Yoghurt
- 30 g allulose (U.S. option HERE)
- ½ tsp pure stevia powder
- ½ tsp vanilla extract
- (optional) extract or flavouring of choice - e.g. banana extract, fruit powder, etc.
Instructions
Crumble Topping
- line a small baking tray with foil.
- pre-heat oven to 180°C static.
- weigh and mix all dry ingredients in a large bowl.50 g ground almonds, 30 g lupin flour, 40 g desiccated coconut, 20 g oat fibre, 50 g brown sweetener, ¼ tsp pure stevia powder
- cube butter directly into the bowl and add vanilla extract.60 g butter, 1 tsp vanilla extract
- combine by grabbing and squeezing between your fingers for a few minutes until the butter is well incorporated and crumbs have formed; the mixture will feel powdery at first, but after working it for a while it will start to clump together.
- create small lumps of crumble more or less of equal size to suit your preference, then transfer them to the baking tray.
- bake for 13-15 minutes, until golden.
- remove from oven and leave aside - the crumble will become crunchy once cooled.
Whipped Yoghurt Cream
- using a hand-held stick whisk, whip cream until it begins to thicken, add sweeteners, vanilla and optional flavouring, and continue whipping to very firm peaks.150 g double cream, 30 g allulose, ½ tsp pure stevia powder, ½ tsp vanilla extract, (optional) extract or flavouring of choice
- add yoghurt and whip again to combine.300 g 0% fat Fage Yoghurt
- transfer to a sealed container and keep chilled.
Notes
1 serving = 120g Yoghurt Cream + 35g Crumble Topping.
Nutrient content for TOTAL Yoghurt Cream recipe, which makes 4 portions of 120g each: Kcal 867, Fat 76g, Carbs 11.4g, Protein 33g.
Nutrient content for TOTAL Crumble Topping recipe, which makes 7 portions of 35g each: Kcal 1128, Fat 104g, Carbs 7.4g, Protein 24g.
Best assemble the two components when ready to serve.
The Yoghurt Cream will release liquid (lactose) over time - discard.
Best avoid stirring the Yoghurt Cream before serving, as it will make the mixture less fluffy and more watery.
Use Metric Kitchen Scales to weigh ingredients accurately.
Food Scales (UK)
Food Scales (U.S.)
Nutrition
Serving: 1SEE NOTES | Calories: 378kcal | Carbohydrates: 3.8g | Protein: 11.7g | Fat: 33.8g
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